Friday, 8 November 2013

Chicken and Leek Pasties

Do you ever have one of those days when you just don't know what to make for dinner? Today was one of those days for me.  On those occasions I go Fridge Foraging.  I was rummaging through the freezer, looking for inspiration when I found three packages of frozen puff pastry!  


No one needs three packages of puff pastry!  I also found a fat leek, double cream and some veggie chicken pieces in the fridge.  Time to bake some pasties.   


This is also a great recipe for using up those bits of real chicken left over from Sunday lunch.  Here's what you need:

2 Tablespoons of butter or vegetable oil
1 large leek - finely sliced  
1 large potato - boiled until just tender and diced into cubes
2/3 cup cream
8- 10 ounces of cooked chicken or veggie chicken pieces (lightly browned in oil)
1 teaspoon dried mixed herbs
1 teaspoon whole grain mustard

1 packet of ready made puff pastry  


Begin by preparing the filling.  It needs to be room temperature before making the pasties.

Place the butter or oil in a sauce pan, add the chopped leeks and cook over a low heat until they are tender.  Add the cream and cook for a few minutes to reduce the cream and make it thick.  

Remove the sauce pan from the heat and stir in the mixed herbs, potato cubes, chicken pieces, and mustard.   Season well with salt and ground black pepper.


Now preheat the oven to 200C/400F and prepare the baking sheet by lining it with baking paper.

Place the puff pastry between two sheets of plastic wrap and roll it out to about 1/8 inch thickness.   Try to make the pastry into a large square shape.  Cut the pastry into four equal pieces.  

Take one piece of pastry, place a large dollop of filling on one half of the pastry square. Fold over the other half of the pastry and crimp it with a fork to seal in the filling.  Repeat with the remaining pastry squares and filling.  

Place the pasties onto the baking sheet and brush the tops with a bit of beaten egg. Bake for about 25 minutes or until the pastry is crisp and golden brown.


Now, I know the photo only shows three pasties but this recipe makes four BIG pasties.  I just couldn't fit all four on the cooling rack at one time.  Chicken and leek pasties, the perfect recipe for a bit of Fridge Foraging! 

2 comments:

  1. These are pretty impressive for Fridge Foraging. I think they might make a show on our menu!

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    1. These are very easy to make and very tasty. I hope you give them a try. : )

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